From appetizers to salads, entrées to desserts, these 20-minute recipes use fruit to demonstrate nature's sweetness. By: Text: Jason Horn and Cooking Light staff
Seven-year-old aspiring chef Cyrus Johnson created this no-cook salad and submitted it to our Reader Recipes column in 2007. We love it because it's so fast and so versatile: Swap in your favorite jam or jelly in the creamy yogurt dressing, and use whatever fruit's on hand. No matter what you create, you'll have a great healthy workday snack or side.